This fish is called a "Red Emperor" and is apparently a highly prized fish in Australia.
Bought an approximately 1.5kg specimen at a fish market in Perth. Then stuffed it with garlic, dill, coriander. Salted it, and poured olive oil and white wine over it with some water on the pan itself. I baked it in an oven for about 20 mins at 200C, took it out, tugged at a fin and decided to put it back for another 5-6). It came out just nice in doneness. Turns out I over stuffed the fish. When I ate the cheek meat (which did not touch the stuffing), it tasted better than the main body. Goes to show, the fresher the fish, the less you need to do.
Overall, quite nice, but I'd do less stuffing next time if it is really fresh.
Bought an approximately 1.5kg specimen at a fish market in Perth. Then stuffed it with garlic, dill, coriander. Salted it, and poured olive oil and white wine over it with some water on the pan itself. I baked it in an oven for about 20 mins at 200C, took it out, tugged at a fin and decided to put it back for another 5-6). It came out just nice in doneness. Turns out I over stuffed the fish. When I ate the cheek meat (which did not touch the stuffing), it tasted better than the main body. Goes to show, the fresher the fish, the less you need to do.
Overall, quite nice, but I'd do less stuffing next time if it is really fresh.
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